Roasted baby vegetables

Roasted baby vegetables

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
8 baby leeks
8 baby onions
8 baby carrots
8 baby turnips
8 new potatoes
2 tablespoons olive oil
3 teaspoons clear honey
small handful thyme sprigs
2 teaspoons white balsamic vinegar
salt
freshly ground black pepper

Method

  1. Heat the oven to 220°C.
  2. Trim off a little of the green from the leeks and trim off the hairy root end. Place the leeks in a bowl of cold water for 5 minutes.
  3. Bring a saucepan of water to the boil. Add the onions and boil for 1 minute, then remove with a slotted spoon and let cool. Peel and trim off the hairy fronds of the root end, keeping the onions intact and as natural looking as possible.
  4. Drain the leeks and boil in the onion water for 30 seconds. Drain.
  5. Trim off most of the green carrot tops, leaving about 2 cm, and scrub under cold water with a new scourer. Scrub the turnips too. Halve the potatoes if large.
  6. Put all the vegetables into a shallow roasting tin with the olive oil, 1 teaspoon of the honey, the thyme and some salt and pepper. Toss everything together so it is well coated, then spread out the vegetables in a single layer.
  7. Roast in the oven for about 30 minutes until all the vegetables are tender, turning them once or twice so they brown evenly.
  8. Remove from the oven, pick off and discard the thyme sprigs, then drizzle with the remaining honey and the balsamic vinegar. Taste and adjust the seasoning, sweetness and acidity, then transfer to a bowl and serve warm or hot.
Tags:
Leiths School of food and wine
cookery course
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